Recipe by Kozmic Blues
The roasted red peppers in this dish really add a special "something" to the tomato sauce. Growing up, we had pasta with tomato sauce at LEAST once a week. This recipe really adds another depth of flavor to a very familiar dish
Top Review by ~Nimz~
This was a very rich, tasty and delightful sauce. I have never made a tomato sauce without some type of meat and it was a delightful change of pace. The roasted red peppers added a very rich flavor to the sauce. Even my pasta hating son loved it. I followed the directions exactly except I could not find pecorino romano cheese, so used regular romano cheese. Served this with cesar salad and french bread to make a wonderful meal for my son and I. Thanks KB for a great recipe.
- 1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices)
- 1 (16 ounce) jar roasted red peppers, drained
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 cup dry white wine or 1 cup vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1⁄2 cup flat leaf parsley, chopped
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes (optional)
- salt & freshly ground black pepper
- freshly grated pecorino romano cheese, for serving
Directions See How It's Made
- Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
- For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium high heat.
- Add the garlic and shallots and saute for 2-3 minutes.
- Next add the roasted red pepper puree and saute for another 2 minutes more.
- Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
- Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
- Stir in half of the chopped parsley.
- Cover sauce and simmer until pasta is ready.
- Drain pasta, toss with the sauce, and pour into a serving dish.
- Top with remaining chopped parsley and Pecorino Romano cheese, and serve.